Rebecca’s favorite food has been Mexican for as long as she can remember. It all started with trips to visit family in Texas where she was introduced to Tex Mex cuisine.
Although you might not think the suburbs of New York City (where she grew up) would be a good place to find authentic Mexican food, there was indeed an excellent Mexican restaurant in her home town. It was her restaurant of choice for birthday dinners or any special occasion. Invariably, her favorite part of the meal was guacamole. The waiters brought out all of the ingredients and made it in front of the table.
The show was half the fun, but eating it was definitely the other half! She took mental notes and quickly began to imitate what she had seen.
From there she went to school in California and became very familiar with California Mexican food, furthering her love for the cuisine and perfecting her guacamole. She can now whip some up in record time, just like the waiters she watched as a child.
| Prep Time | |
| 10-15 minutes |
|
|
|
Easy!
Moderate
Serves:5cups
Serving Size:
|
“My friends and family always ask me to bring this to gatherings and parties. I'll cut the recipe in half to serve with quesadillas at home.” ~ Rebecca
Tools:knife and cutting board, measuring cups and spoons, large bowl
|
- 1 large Roma tomato (about 1 cup chopped)
- 1/2 cup chopped cilantro
- 1/4 cup thinly sliced scallions (about 3)
- 4 avocados
- 1/2 small jalapeño pepper (optional)
- 1/4 cup lime juice (2 to 3 limes)
- 1 teaspoon salt
- 1/2 teaspoon hot pepper sauce
- Coarsely chop tomato and cilantro. Place in a large bowl.
- Thinly slice scallions, using both green and white parts. Add to bowl.
- Cut avocados in half. Remove the pit (large seed) by jabbing it with a knife and pulling it out. Hold one half of the avocado in the palm of your hand. With the knife, slice through the soft flesh without cutting through the outer peel. Slice in the other direction to dice. Use a spoon and scoop it out into the bowl.
- Cut jalapeño (if using) in half and remove seeds. Mince one half as finely as you can.
- Add jalapeño, lime juice, salt, and hot sauce. Stir well.
- Adjust spices and seasonings, and add more jalapeño, to taste.
*Tip:
Cilantro stems are more flavorful than the leaves, in a good way. We usually remove only the larger stems (primarily for aesthetic reasons) and chop the smaller ones along with the leaves.
SERVING SUGGESTIONS:
- Serve with tortilla chips as a snack or appetizer.
- Place a scoop on top of grilled salmon, chicken, omelets, or serve with any Mexican dish.
This is the very best guacamole — easy to make, just doesn’t last very long so make a lot.
LOVE this guacamole recipe!
Thanks! It’s been a family favorite for a long time.